See notes below for potential problems you may come across
Combine all ingredients for the breading. Make sure they are well blended together
In a small bowl whisk the egg wash together
You can use any pan of course but the recipe is prepared in a cast iron pan traditionally. Due to the whisking if using non stick be mindful of the pan coating and if you have a metal whisk or not
Add oil to the pan. I use animal fat such as duck fat or beef tallow but avocado oil will work here far better than coconut oil. Turn pan to medium high heat.
Add cubed steak to egg wash then into the breading. Pat the breading on with your hand. Now add to preheated oil. Use a spatula and a fork to flip the steak. This will preserve most of your breading. Use the spatula to scrape the bottom of the pan to lift the steak. Then use the fork to support the weight when flipping so you dont splash hot oil onto yourself.
Cook steaks until breading is a golden brown or slightly past to a dark brown. Remove steaks and place on a paper towel to allow them to drain. If you cooked long enough and see any redness release this will be fine. The steaks won't be raw.
Lower heat to medium and add in chicken broth and heavy cream. Is your chicken broth salty? If no sodium add in a little salt for seasoning to taste.
The recipe needs 1/2 teaspoon of xanthan gum but for sprinkling I recommend you use 1/4 teaspoon at a time to make it easier. Start whisking, slowly sprinkle xanthan gum into the mix. When you have sprinkled 1/2 teaspoon stop there. Continue whisking for another minute or two and you'll notice the sauce thickening. Allow it time to thicken. Your arm may get a little tired.
Place chicken fried steak on a plate and top with gravy, serve immediately